THE RECIPE

Watermelon and Sweet Onion Gazpacho

When we first saw this recipe, it was love at first sight. Gazpacho is the quintessential summer soup, using the bounty of the season to create a bright and lively soup. Michael’s ingenuity comes in making a gazpacho out of something else that screams summer – watermelon! The beautiful thing about this recipe is how quickly and easily it comes together. Toss everything into a blender, adjust as needed, chill, and boom, you’re ready to go!

Watermelons are everywhere these days and there never seems to be enough room in the fridge to store one! This gazpacho is a great way to use up the extra watermelon you have. And, Michael shares a neat trick on how to use xanthan gum (don’t worry, it’s not as scary as it sounds) to make sure the soup doesn’t separate. This would be great as a first course, alongside a salad for a light dinner, or served in shot glasses for a cocktail party appetizer.

THE CHEF

“I don't try to convince anyone to be a vegetarian. If you want to eat even one meatless meal a week, let's make sure it's satisfying, beautiful, and delicious.”

One of the main reasons we chose Michael to be our first featured Meatless Monday chef is because he’s a former software engineer turned chef and cookbook author, a fellow food techie like us! Based out of Seattle, Washington, Michael has been a vegetarian since 1984 and has dedicated himself to creating bold, full-flavored meatless dishes that will satisfy even the meatiest of carnivores. His most recent book, Herbivoracious, was published by our local friends here in Boston, Harvard Common Press, and it’s chock-full of other recipes to help you have a delicious #MeatlessMonday ever week!

As a self-professed traditional Gazpacho snob, I was hesitant to try this watermelon version. I must say the tomato now has a formidable foe. The sweet melon and the spicy peppers really pair well. A tasty and quick dish.